Pancakes: East VS West

Every country has a version of pancakes that is deeply rooted in their cuisine. French Crepes, Australian Flapjacks,  American Pancakes, German Pfannkuchen, Belgian Waffles and the list goes on. 

In Asia a version of Pancakes and Crepes can be commonly found both in savory and sweet flavors. Vietnamese Banh Xeo are beautifully thin crepes that envelope fresh bean sprouts and seafood, Chinese Jian Bing are filling breakfast crepes sold buy street vendors. Indonesia has a sweet version of crepe filled with rich coconut cooked in brown sugar, called “Dadar Gulung”. The velvety crepes are the perfect vessel for the sweet grated coconut filling. 

This simple recipe below is easy to follow and perfect as a guide to a simple tasty Indonesian sweet treat. Also a recipe for a simple Banana Pancake just because; who needs a reason to cook and eat more sweet treats?

Dadar Gulung
Coconut Crepe Base:

  • 150 gr All Purpose Flour
  • 1 pcs Egg
  • 200 ml Coconut Milk
  • 50 ml Water
  • 0.5 tsp. Salt
  • Green food coloring (optional)

Coconut Filling:

  • 200 gr Grated Coconut
  • 50 gr Brown Sugar

1. Mix all ingredients for the crepes and make a thin batter.
2. Preheat a nonstick pan, spread batter thinly on pan and cook on low heat to avoid brown spots.
3. Crepes should be evenly cooked. Set aside and cover with paper towel to avoid dryness.
4. Preheat another pan on low heat and cook the coconut filling ingredients, stirring occasionally until the sugar dissolves. Set aside, let cool.
5. To assemble, place crepes on a dry surface and place coconut filling in the center leaving approximately 2 cm on all sides. Fold the bottom part and the sides and continue to roll the crepes forward, tucking the coconut filling inside.

Banana Pancake:

  • 200 gr All Purpose Flour
  • 250 ml Milk
  • 2 tbsp. Baking Powder
  • 1 tbsp. Brown Sugar
  • 1 pcs Egg
  • 0.5 tsp. Salt
  • 5 tbsp. Butter
  • 2 Pcs Ripe Bananas

1. Sift flour and baking powder into a bowl, add sugar and mix well.
2. Lightly beat eggs, milk, 2 tbsp. of melted butter and salt.
3. Combine wet ingredients to dry ingredients and mix thoroughly, avoiding any lumps.
4. Let batter rest for 15 minutes.
5. Preheat a nonstick pan and add 0.5 tbsp. of butter, pour pancake batter to pan and place slices of bananas on top. Once bubbles arise on the top flip the pancake and let the other side to cook.
6. Serve immediately with the rest of the butter and honey or maple syrup.

Warung Damar is home to authentic Indonesian and Balinese cuisine, opens from 11.00 – 23.00

For the perfect cup of coffee and filling breakfast, visit Kopi and Kue, opens 07.00 – 23.00


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